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Prelibata Stories

24.09.2018

"Prelibata Stories" is born from the collaboration of Prelibata with Confartigianato, The Italian Community of Londonand Italian Food Blogger... read more

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Caseificio Due Golfi

Massa Lubrense, Napoli, Campania,

The dairy tradition made by the craftmen of the past still lives in De Gregorio's family, where this passion for the craftsmanship reached the third generation.

The ripening process of the dairy production of De Gregorio Antonio &figli is natural, where the milk ferment curdles and it stays 4 hours to 'process', so there is no pasteurization: all this in order to maintain a traditional craft and therefore to preserve  milk's flavours and tastes.

 

 

Discover the history of Caseificio Due Golfi

Discover the history of Caseificio Due Golfi

The story of Caseificio Due Golfi begins in one of the tiny little alleys of the ancient village of Schiazzano, which lays on the hills facing Capri island.

It all started in the 40s, over the World War II,  with Mr. Filomeno producing typical cheeses of Sorrento Peninsula: Caciocavalli, Fiordilatte, Ricotta from Fuscella,  fresh smoked Provola and Provolone of Monaco, a typical cheese of the area that got the D.O.P. certificate few years ago.

Nowadays two generations of Mr. Filomeno, his son and his nephews, work together carrying on the family tradition.

 

Our products


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€ 40,00

Smoked Provolone del Monaco Dop

*1,250 kg


€ 40,00

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€ 6,50

Diavoletti

*450gr


€ 6,50

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€ 16,50

Pistachio matured Caciotta ‚Äúnonna Laura‚ÄĚ

*1kg


€ 16,50

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€ 40,00

Provolone del Monaco Dop

*1,250kg


€ 40,00

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€ 17,50

Matured smoked mild Fiaschetta

*1032gr


€ 17,50

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€ 145,00

Smoked Provolone del Monaco Dop

*5 kg


€ 145,00

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€ 22,00

Semi-spicy Provoletta

*1000gr


€ 22,00

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Spicy Fiaschetta

*850 gr


€ 21,00

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€ 145,00

Provolone del Monaco Dop

*5 kg


€ 145,00

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